I'm grateful and humbled to be among the recipients of this great scholarship. This award has made it possible for me to be one step closer to achieving my dreams and I am thankful for the opportunity.

Numiopre “Pamela” Roberts, School of Social Work, 2017-18 recipient of the Southern Management Corporation Scholarship

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Posterior vitreous detachment (PVD) is a very common eye condition. It's caused by natural changes to the vitreous gel which takes up the space inside the eye.

Although PVD causes some frustrating symptoms it doesn’t cause pain, harm the eye or cause permanent loss of vision.

Download our Understanding Posterior Vitreous Detachment guide

Our Understanding Posterior Vitreous Detachment guide is accredited by the Royal College of Ophthalmologists. It's designed to give you a detailed understanding of your eye condition and helpful advice on next steps.

Understanding PVD

Your eye is filled with a clear, gel-like substance called the vitreous. When the vitreous comes away from the retina it’s called a posterior vitreous detachment (PVD).

Causes

As you get older the vitreous in your eye becomes more watery, less gel-like and isn’t able to keep its usual shape. This causes it to move away from the retina at the back of the eye towards the centre of the eye.

Because these changes to the vitreous are natural over
75 per cent
of people over 65 develop PVD. It’s not a sign of disease or eye health problem and any symptoms usually get better with time.

75 per cent
How Charles copes with PVD

Creative professional Charles talks about his shock at the initial symptoms of PVD, his diagnosis and the adjustments he's made at work.

It’s really important for you to get a professional diagnosis to confirm that the symptoms aren’t related to
retinal detachment
, which is a more serious condition.

It would seem like once they hit the liquid and the proteins will unravel, they will combine and average themselves. For instance, if you have cake flour at 6-8% protein mixed with 1.2x bread flour at 12-14% protein, you’d average out at 10-12% which is exactly what all-purpose flour is… 10-12%?

So me and my sister just made these, they’re still warm on the cooling rack. DELICIOUS! and holy moly they got bigger than we expected! They also got pretty thin, thoughts?

Melt in your mouth awesomeness! Going to have to tweek the timing with our oven and I’ll have to keep an eye on my sister while she salt the tops.. Even still, these cookies are the bomb diggity and I don’t think we’ll be sharing this batch like we planned since they are quickly dissapearing

@Annie: They are two different types – cake flour is a very fine type of flour, while self-rising flour is basically cake flour with baking soda and baking powder added to it in specific ratios. A bit of research should help you to make any adjustments at home!